Oh my goodness hehehe what to say of roasted potatoes in the oven!!!! I absolutely LOVE some beautiful little roasted potatoes in the oven! This delicious side dish is sooo easy to make and you can make a huge amount easily, making it perfect for any party or big family gathering.
In this case, to make the process quicker and since carrots take much less time to roast than potatoes, I cooked/boiled the potatoes a little before taking everything to the oven. This way both the carrots and potatoes cook evenly, creating the perfect harmony of textures and flavors. The result is absolutely divine, crispy golden cubes that will have everyone coming back for seconds!
Also this recipe doesn’t really need exact measurements because you make the amount you need, which makes it incredibly versatile whether you’re cooking for two or twenty people. The secret lies in the pre-cooking technique and the perfect blend of herbs and spices that transform simple root vegetables into something truly yummy! Lets check the recipe!
Crispy Roasted Potato and Carrot Cubes
Come on, nothing simpler and more delicious than some roasted spuds and carrots ;D
Ingredients
- Potatoes – 10
- Carrots – 2
- Olive Oil – A Drizzle
- Oregano – A Pinch
- Thyme – A Pinch
- Paprika – A Pinch
- Pepper – A Pinch
- Salt – A Pinch
Directions
- Like i said this recipe doesn’t really need measurements, because you make the amount you need. Start by peeling and adding the potatoes to a pot with cold water and a pinch of salt.
- Bring the pot to a boil over high heat, then reduce to medium heat and cook the potatoes for about 5 to 6 minutes. Potatoes need about 8 to 10 minutes to cook, and you want them to be almost cooked, but not completely.
- To see if a potato is cooked, pierce it with a knife or fork. If it goes easily to the center of the potato, then the potato is cooked, so you want to remove the potatoes a little before that, when the potato still has some resistance in the center.
- Drain the potatoes and let them cool slightly.
- Preheat the oven to 180ºC and line a baking tray with parchment paper.
- Peel the carrots and cut them into slices or cubes slightly smaller than the potato cubes, then place them on the baking tray.
- Cut the potatoes into cubes and add them to the baking tray.
- Drizzle everything with a little olive oil, followed by oregano and dried thyme, a little paprika, pepper, and salt. Bake in the oven for another 30 to 40 minutes. After about 20 minutes, open the oven and stir the potatoes and carrots so they cook evenly.
- When they are golden brown, taste one to see if it is cooked through, crispy on the outside and creamy on the interior. If so, remove from the oven and that’s it, ready to serve! Bon Appétit.
Cut the carrots slightly smaller than the potatoes since they cook faster. Don’t overcrowd the pan, use two baking sheets if necessary for better browning.
For extra crispy results, pat the pre-cooked potatoes dry with a paper towel before cutting and seasoning.
These go beautifully with sriracha mayo or garlic sauce for dipping.
Perfect alongside roasted chicken, grilled fish, or as part of a vegetarian feast.
Try sprinkling with fresh parsley or rosemary right before serving for a pop of color and flavor.
You can prep the vegetables up to step 7 earlier in the day and roast them when ready to serve.
Leftovers reheat wonderfully in a 400°F (200°C) oven for 10-15 minutes to restore crispiness, they will be drier but still good, also you can just use it as a base for a spanish tortilha or potato omelet ;D
This recipe for Crispy Roasted Potato and Carrot Cubes was originally created on BakeAfter.com. Esta receita de Batatas e Cenouras Assadas aos Cubos foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 470 calories; 14 g fat; 80 g carbohydrates; 8.8 g protein.Did you try this recipe?
Let me know how it turned out for you! Who doesn’t love roasted potatoes! Leave a comment below ;D
